Fermentative aroma in wines from <em>Vitis vinifera</em> cv. Kalecik karasi in relation with inoculation with selected dry yeasts

Abstract

This study was carried out to investigate the effect of addition of selected S. cerevisiae yeasts on cv. Kalecik karasi wines. Kalecik karasi grown in Middle Anatolia is a native grape variety of Vitis vinifera. Inoculation with the selected yeasts produced higher amounts of ethanol compared to spontaneous fermentation and repressed the non-Saccharomyces yeasts earlier. The total concentration of flavour compounds increased by using selected wine yeasts. Higher alcohols were abundant compounds and isoamyl alcohol levels varied from 75 to 132 mg/l. The addition of S. cerevisiae yeasts produced higher concentrations of 4-vinyl phenol and isoamyl acetate. Wines were also analysed by sensory evaluation. Those obtained with selected yeasts differed from the control wine in triangle test. The most preferred wine was the one produced by commercial S. cerevisiae in the ranking test.

Keywords

• winemaking
• yeast inoculation
• volatile compounds
• Kalecik karası cv.